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| 2 Large |
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Pears, ripe, halved, cored (with each half cut into 6 wedges) |
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| 4 Tbs |
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Honey |
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| 1 Tbs |
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White wine |
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| 4 tsp |
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Dried cranberries |
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| 1 tsp |
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Grated lemon peel |
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| ½ tsp |
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Ground cinnamon |
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| 1 Tbs |
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Brown sugar |
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| ½ Cup |
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Lowfat vanilla yogurt |
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| Preheat oven to 400 degrees |
| Place large baking sheet in oven to heat. Prepare 4 sheets of foil (about 12 inches long). Place foil sheet on work surface. Arrange 6 pear wedges on one half of the foil. Drizzle with one tablespoon of honey and ¼ tablespoon of wine. Sprinkle with 1 teaspoon of dried cranberries, ¼ teaspoon of lemon peel, pinch of cinnamon, ¼ tablespoon of brown sugar, and a pinch of nutmeg. |
| Fold foil sheet in half, sealing the arrangement completely. Repeat with remaining foil sheets and ingredients. Place foil packets on heated baking sheet. Bake until pears are tender, about 10 minutes. Allow to cool completely. Open packets over 4 small bowls.* Top each serving with a dollup of the yogurt and serve. |
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| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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168.07 |
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| Calories From Fat (3%) |
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4.50 |
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| Calories From Protein (5%) |
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8.04 |
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| Calories From Carbs (91%) |
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153.13 |
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| Calories From Alcohol (1%) |
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2.40 |
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% Daily Value |
| Total Fat 0.52g |
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1% |
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| Saturated Fat 0.26g |
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1% |
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| Monounsaturated Fat 0.13g |
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| Polyunsaturated Fat 0.04g |
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| Trans Fatty Acids 0.00g |
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| Cholesterol 1.53mg |
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1% |
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| Sodium 23.76mg |
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1% |
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| Potassium 222.15mg |
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6% |
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| Carbohydrates 41.68g |
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14% |
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| Dietary Fiber 3.55g |
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14% |
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| Sugar 35.15g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 38.13g |
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| Protein 2.00g |
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4% |
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| Vitamin A 39.62IU |
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1% |
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| Vitamin C 5.71mg |
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10% |
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| Calcium 70.09mg |
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7% |
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| Iron 0.48mg |
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3% |
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| Vitamin E 0.16IU |
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2% |
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| Thiamin 0.03mg |
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2% |
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| Riboflavin 0.10mg |
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6% |
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| Niacin 0.23mg |
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1% |
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| Vitamin B6 0.05mg |
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3% |
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| Folate 11.41µg |
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3% |
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| Vitamin B12 0.16µg |
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3% |
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| Pantothenic Acid 0.25mg |
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2% |
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| Phosphorus 55.50mg |
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6% |
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| Magnesium 14.38mg |
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4% |
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| Zinc 0.42mg |
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3% |
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| Copper 0.11mg |
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6% |
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| Manganese 0.15mg |
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8% |
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| Selenium 1.83µg |
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3% |
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| Alcohol 0.34g |
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| Caffeine 0.00mg |
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| Water 121.80g |
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| Cooking Tips |
| *Make sure to do this to retain all of the juices from the baking process. |
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